Recipe information
Ingredients for - Corn Relish
1. 1 large cucumbers, peeled, seeded, roughly chopped -
2. 2 cups of chopped onions -
3. 1 red bell peppers, seeded and chopped -
4. 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are) -
5. 2 plum or Roma tomatoes, diced the size of a corn kernel -
6. 1 red or green serrano chile peppers, seeded and minced -
7. 1 1/4 cups sugar -
8. 2 tablespoons Diamond Crystal Kosher Salt OR 1 tablespoon of Morton's Kosher Salt or sea salt -
10. 1 1/2 cups apple cider vinegar (5% acidity) -
11. 1/2 teaspoon turmeric -
12. 2 teaspoons mustard seeds -
How to cook deliciously - Corn Relish
1. Stage
Pulse the cucumbers, onions, bell peppers: Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
2. Stage
Combine with the remaining ingredients and simmer: Place the mixture in a medium (4 to 6-quart) thick-bottomed pot. Add the corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce the heat to a simmer. Cover and cook for 25 minutes.
3. Stage
Scoop into jars: Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks refrigerated.
4. Stage
Serve: Serve with hot dogs, in tacos, or with pork.
